16 October, 2019
Mini Pumpkin Cupcakes
Continuing on the trend of pumpkin treats, here are some super easy pumpkin cupcakes that are the perfect snack or on the go breakfast.
3/4 cup Flour
3/4 cup Pumpkin puree (NOT pie filling)
1/3 cup Brown sugar
1/4 cup Heavy cream (or almond milk)
1/2 tsp Vanilla
1 tsp Pumpkin pie spice
1/4 tsp Baking powder
1/4 tsp Baking soda
Preheat oven to 350 degrees F. Line or grease a small muffin pan and set aside.
In a medium bowl, combine all dry ingredients except sugar and set aside. In another medium bowl, combine all wet ingredients and the brown sugar. Mix the dry ingredients into the wet and combine until everything is evenly distributed. If the mixture is too runny, add more flour until it reaches a scoopable consistency.
Spoon the mix into the muffin wells, filling them as the batter will sink as it cooks. Bake for about 10 minutes or until they are just set. Cool and chill in the fridge for at least a half-hour before serving. Enjoy plain or with whipped cream!